Mocheese-filled Tomales

Mocheese-filled Tomales Recipe - Vegetarian Recipe with Masa Dough, Corn, Tofu, Silken Mochi, Miso, and Corn Oil

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 18 |

Vegetarian diet

Introduction

Mocheese-filled Tamales are a delicious and unique twist on traditional tamales. These tamales are filled with a mixture of silken tofu, grated Mochi cake, miso paste, and corn oil, creating a savory and satisfying dish.

History

Tamales have a long history in Latin American cuisine, dating back to ancient times. The tradition of making tamales has been passed down through generations, with each family adding their own unique twist to the recipe. The addition of Mochi cake and tofu to the filling of these tamales adds a modern and creative touch to this classic dish.

Ingredients

1 Basic masa dough recipe
18 corn husks or parchment papers

Filling

4 oz (113 g) silken tofu, mashed
6 oz (170 g) uncooked grated Mochi cake
4 tbsp white, yellow, or mellow miso paste
4 tbsp corn oil

How to prepare

Filling

Mix the filling ingredients until smooth.

Dough

Dissolve the salt in water and add it to the masa harina in a large mixing bowl.
Mix and knead briefly in the bowl to make a stiff dough.
Transfer the dough to a cutting board and form it into an 8" to 10" log.
Cut the dough into 18 equal-sized pieces (about 1" each).
Roll each piece of dough into a ball.
Set the dough balls aside and cover them with a damp cloth.

Tamales

If using dried corn husks, soften them by steaming for 3 to 5 minutes or soaking in warm water for 10 minutes (fresh corn husks and parchment paper are ready to use).
Flatten each ball of dough in the palm of your hand and form it into a shallow bowl shape.
Place 2 heaping tablespoons of filling in the center of each piece of dough.
Fold the sides into a corner.
Seal the edges by lightly pinching them with your fingertips.
Gently roll the sealed tamales between your hands into a thick cigar shape.
Place each tamale lengthwise in the center of a corn husk.
Wrap the two wide ends of the corn husk around the tamale.
Fold the top edge of the corn husk over the tamale.
Fill the tamales.

Cooking the tamales

Lay the tamales on stacked steamer trays.
Cover and steam for 40 to 45 minutes over rapidly boiling water.
Add more water to the pot as needed to create steam (if steamer trays are unavailable, 2 metal steamer baskets placed in separate pots filled with water just below the baskets may be used).
Remove the tamales from the steamer, discard the husks, and serve them warm or at room temperature.

Variations

Add diced vegetables such as bell peppers, onions, and tomatoes to the filling for added flavor and texture.
Substitute the Mochi cake with shredded cheese for a more traditional tamale filling.

Cooking Tips & Tricks

Make sure to properly soften the corn husks before assembling the tamales to ensure they are pliable and easy to work with.

- When filling and rolling the tamales, be sure to seal the edges tightly to prevent the filling from leaking out during steaming.

- Steam the tamales over rapidly boiling water to ensure they cook evenly and thoroughly.

Serving Suggestions

Serve Mocheese-filled Tamales with a side of salsa, guacamole, and sour cream for a complete and satisfying meal.

Cooking Techniques

Steaming is the preferred cooking technique for tamales, as it allows the flavors to meld together while keeping the tamales moist and tender.

Ingredient Substitutions

If you cannot find Mochi cake, you can substitute it with shredded cheese or cooked ground meat.

- For a vegan version, you can omit the tofu and use additional vegetables in the filling.

Make Ahead Tips

You can prepare the tamales ahead of time and store them in the refrigerator for up to 2 days before steaming.

Presentation Ideas

Serve the tamales on a platter garnished with fresh herbs and a drizzle of salsa for an attractive presentation.

Pairing Recommendations

Mocheese-filled Tamales pair well with a crisp green salad or a side of Mexican rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover tamales in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or steam them again before serving.

Nutrition Information

Calories per serving

Each serving of Mocheese-filled Tamales contains approximately 250 calories.

Carbohydrates

Each serving of Mocheese-filled Tamales contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mocheese-filled Tamales contains approximately 10 grams of fats.

Proteins

Each serving of Mocheese-filled Tamales contains approximately 5 grams of proteins.

Vitamins and minerals

Mocheese-filled Tamales are a good source of calcium, iron, and vitamin C.

Alergens

This recipe contains soy and corn, which may be allergens for some individuals.

Summary

Mocheese-filled Tamales are a balanced dish, providing a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Mocheese-filled Tamales are a delicious and unique twist on traditional tamales, filled with a savory mixture of silken tofu, Mochi cake, miso paste, and corn oil. These tamales are a balanced dish, providing a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. Serve them with salsa, guacamole, and sour cream for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was many years ago, when I was just a young girl living in a small village in Mexico. I remember it like it was yesterday - the sun was shining, the birds were singing, and the smell of freshly baked bread filled the air.

I had always loved to cook, even as a child. My mother and grandmother were both amazing cooks, and they had taught me everything I knew about Mexican cuisine. But one day, as I was rummaging through an old chest in the attic, I stumbled upon a tattered old cookbook that had belonged to my great-grandmother.

As I flipped through the pages, my eyes landed on a recipe for Mocheese-filled Tamales. I had never heard of such a dish before, but something about it intrigued me. The recipe called for a unique combination of ingredients - masa harina, cheese, chiles, and spices - that promised to create a mouthwatering and satisfying meal.

Excited by the prospect of trying something new, I immediately set to work gathering the ingredients. I spent hours in the kitchen, carefully following the instructions in the cookbook and adding my own personal touch to the recipe. And when the tamales were finally done, I couldn't wait to taste them.

The first bite was a revelation. The masa was soft and fluffy, the cheese melted into gooey perfection, and the chiles added just the right amount of heat. It was unlike anything I had ever tasted before, and I knew then and there that this recipe would become a staple in my kitchen.

Over the years, I have made Mocheese-filled Tamales countless times. I have shared the recipe with friends and family, and each time I make them, I am transported back to that magical moment in the attic when I first discovered it. And as I cook, I can't help but think about all the other recipes I have collected over the years - each one a treasure trove of memories and flavors that have shaped me into the cook I am today.

I have learned recipes from all over the world - from my travels to exotic lands, from my neighbors and friends, and from the countless cookbooks that line the shelves of my kitchen. But the recipe for Mocheese-filled Tamales will always hold a special place in my heart. It is a reminder of where I come from, of the rich culinary traditions that have been passed down through generations, and of the joy that comes from sharing a delicious meal with the ones you love.

So as I sit here now, reminiscing about that fateful day in the attic, I can't help but feel grateful for all the recipes that have come my way. Each one is a gift, a piece of history, and a connection to the past. And as long as I am able, I will continue to cook and create, passing on my love of food and tradition to the generations that come after me. For cooking is not just about nourishment - it is about love, memories, and the stories that we share around the table. And for that, I am forever grateful.